|
Effect of pullulanase debranching on the physical and chemicalproperties of instant Jasmine rice porridges |
|---|---|
| รหัสดีโอไอ | |
| Creator | 1. Jirayus Woraratphoka 2. Chompoonuch Khongla 3. Sumalee Musika 4. Artit Ausavasukhi 5. Plengpin Pianpumepong 6. Dusadee Teimtes Boonmasongsung 7. Worawikunya Kiatponglarp |
| Title | Effect of pullulanase debranching on the physical and chemicalproperties of instant Jasmine rice porridges |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2021 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 43 |
| Journal No. | 5 |
| Page no. | 1275-1282 |
| Keyword | pullulanase debranching, rice porridges, resistant starch, amylose-lipid complex |
| URL Website | https://rdo.psu.ac.th/sjst/index.php |
| ISSN | 0125-3395 |
| Abstract | Gelatinized rice starch was debranched with pullulanase at 60?C for 0, 2, 4, 8, 16, and 24 h. Then, freeze/thaw processwas applied prior to tray drying, and chemical and physical property evaluations. The starch that was debranched for 16 hshowed the highest degrees of hydrolysis and syneresis, namely 18.82 % and 35.40%, respectively. This corresponded to thehigher resistant starch (RS) value that slightly increased from 0.32% for 0 h to 0.84% for 16 h. X-ray diffraction and FTIRanalyses of 16 h debranched instant rice porridge confirmed the double helix formation and amylose-lipid complexes, whichshowed increased 12.18% crystallinity and intensity ratios (R) of 1045/1037 cm1 (0.862) and 1014/995 cm-1(1.002),respectively. TGA results revealed that enzymatic treatment slightly altered the decomposition temperature by raising it and gavea faster rate of decomposition. Based on this study, improving rice porridge to be suitable food for health-conscious consumers ispossible by pullulanase treatment. |
